Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette
Recipe type: Salads
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Quick to Prepare (under 30 minutes).
  • ⅓ cup Blood orange juice
  • 1 tablespoon Minced shallots
  • 2 tablespoons Honey
  • 1 tablespoon Olive oil
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Freshly ground black pepper
  1. Prepare grill.
  2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
  3. Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette evenly over salads.
A generous portion of tender, flaky salmon tops this vitamin C–packed salad. To speed preparation, use a jar of fresh red grapefruit sections and bottled blood orange juice. Prepare the Blood Orange Vinaigrette while the salmon and onion are on the grill.
Nutrition Information
Calories: 319 Fat: 10g Saturated fat: 2.1g Unsaturated fat: 2.1g Carbohydrates: 35.8g Sodium: 493mg Fiber: 2.5g Protein: 21.2g
Recipe by Defeat Diabetes Foundation at